Prawn Salad With Mint, Basil And Coriander - cooking recipe

Ingredients

200 g bean thread noodles
450 g cooked prawns, shelled, deveined
2 teaspoons fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 red Thai chile
1 lebanese cucumber, halved lengthways, seeded, sliced thinly
250 g punnet cherry tomatoes
1/4 cup loosely packed coarsely chopped of fresh mint
1/4 cup loosely packed coarsely chopped fresh coriander
1/4 cup loosely packed coarsely chopped fresh basil

Preparation

Place the noodles in a large heat-proof bowl and cover with boiling water.
Stand until just tender; drain.
Rinse under cold water, drain well and chop coarsely.
Combine sauces, juice, sugar and chile in a small bowl.
Combine noodles, prawns, sauce mixture, cucumber, tomato and herbs in a large bowl; toss gently.